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The Guardians of Tomorrow safeguard the richness of our biodiversity

Indigenous Peoples and Local Communities are essential to protecting our food systems, yet they are under severe threat from industrial agriculture and rampant land grabbing. Commodities like soy, palm oil, and cattle, which dominate global agriculture, are fueling widespread deforestation, soil degradation, and the loss of biodiversity. We are using our strength to demand recognition of our traditional knowledge, as it is crucial to transforming food systems, making them more resilient, sustainable, and capable of nourishing our bodies today and for future generations.

elderly man in a yellow shirt uses a tool to prepare leaves, seated outdoors with plants around him

photo: Kalfein Wuisan

Here’s a closer look at how the global food system is impacting biodiversity and ecosystems:

red, blue and yellow parrot illustration

Our global food system is a major cause of biodiversity loss. In fact, agriculture puts 24,000 out of 28,000 species (86%) in danger of extinction.

coffee plant illustration

The global food system is also having a severe impact on our forests and the biodiversity they support. Large-scale commercial agriculture is responsible for 40% of the deforestation in tropical and subtropical regions.

purple plant illustration

While there are 6,000 plant species used for food, nine—like wheat, rice, and soy—represent 66% of global crop production. Right now, only about 170 species are widely grown for food.

Preserving the Future

The role traditional knowledge plays

As Indigenous Peoples, we are the guardians of vital knowledge that sustains food systems and biodiversity. Our traditional practices, which nurture thousands of varieties of a single species, reflect our belief in diversity as an intrinsic value of food systems, exemplifying our deep understanding of biodiversity and sustainable land management. Western science has proven that we manage ecosystems that play a crucial role in climate change mitigation and provide essential ecosystem services, fostering resilience and community well-being. To safeguard our invaluable knowledge, we demand that international conventions recognize Indigenous seed varieties and associated knowledge as intellectual property, ensuring fair benefit-sharing and protecting our cultural heritage from exploitation and misappropriation.

three Indigenous women, faces painted and dressed in traditional clothing, participate in a cultural ceremony

photo: Kamikia Kisedje

These recipes offer a window into ancient traditions, where food becomes a way to connect with the land, the plants, and the beings that surround us:

cassava and sugar cane illustration

Cauim

Ancestral Beer of the Pataxó People
bododji illustration

Bododji

Traditional Dish of the Emberá People
tempeh illustration

Nasi Campur Bali

A Traditional Balinese Mixed Rice Dish

COP16 & Beyond

Protecting food systems and biodiversity for future generations

From the perspective of Indigenous Peoples and Local Communities, COP16 presents a crucial moment to protect our food systems and the knowledge that sustains them. Our traditions, built over generations, are the foundation of resilient and sustainable food systems that nurture not only our communities but the biodiversity of the lands we call home. We have always understood the intricate balance between the land, the plants, and the animals that surround us. Our seeds, our cultivation methods, and our food practices are key to maintaining this harmony and ensuring food security for the future. At COP16, we claim our rights to land, to be active members of the processes happening in our territories, and to protect the connections between the spaces and seeds that nourish both today and tomorrow.

2024-julio-NUEVA-TRINIDAD-FTM_Cesar-Arroyo-Castro

photo: Cesar Arroyo Castro

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Cauim

Ancestral Beer of the Pataxó People

Cauim is a traditional beer made by the Pataxó people in Brazil, created primarily by women and an essential part of many indigenous celebrations and rituals. This ancestral beverage holds profound cultural significance, connecting the Pataxó to the supernatural world. During the fermentation process, the drink and its container transform into “supernatural entities,” which play a role in indigenous cosmology. Made from cassava with the addition of cane juice, it has a taste reminiscent of modern-day beers.

Ingredients

  • 1 liter of cane juice
  • 1 liter of water
  • 5 kg of peeled and sliced cassava

Preparation

  1. Cook the cassava: Place the cassava in a pot and cook it for about 40 minutes over high heat, then allow it to cool completely.
  2. Mash the cassava: Once cooled, mash the cassava by hand for around 10 minutes. It should become a paste, though some small pieces (about the size of an olive) can remain.
  3. Mix with liquids: In a separate pan, combine the 1 litre of cane juice with 1 litre of water, stirring well to ensure an even mixture.
  4. Ferment: Pour the liquid mixture into the mashed cassava, cover the pot, and let it ferment for several days.
  5. Wait for fermentation: After six days, the drink will have reached an alcoholic content, making it ready to enjoy.

Cauim is more than a beverage; it’s a cultural symbol of the Pataxó people’s connection to the land and spiritual world, deeply embedded in their traditions and community gatherings.

Bododji

Traditional Dish of the Emberá People

Bododji is a traditional dish from the Emberá people of Panama, prepared by wrapping rice in bijao leaves. The bijao leaves not only serve as a natural wrapper but also impart a unique, fragrant flavor to the rice, making this dish a staple in Emberá cuisine. It is a dish that reflects both the culinary and cultural practices of the Emberá people, often prepared in communal settings with each member playing an important role. Bododji can be served on its own or paired with fried fish, stewed chicken, or fried chicken.

Ingredients

  • Bijao leaves (to wrap the rice)
  • 2 cups of rice
  • String (to tie the bundles)
  • Water

Preparation

  1. Prepare the bijao leaves: Begin by collecting the bijao leaves, which are large and flexible. If they are too big, cut them in half to make them easier to work with.
  2. Soak the rice: While preparing the leaves, soak the rice in water for about 30 minutes, allowing it to soften and absorb the water.
  3. Assemble the bundles: Place a portion of the soaked rice on each bijao leaf. Carefully wrap the rice with the leaf, ensuring it is fully enclosed. Secure the wrapped bundles by tying them with string.
  4. Boil the Bododji: Prepare a large pot of water on the stove and bring it to a boil. Once the water is boiling, carefully place the rice bundles into the pot.
  5. Cook: Let the bundles cook for about one hour, ensuring they are tender and thoroughly cooked.
  6. Serve: Once cooked, the Bododji will be soft, flavorful, and infused with the distinct aroma of the bijao leaves. It can be served on its own or accompanied by fried fish, stewed chicken, or fried chicken, depending on preference.

Bododji is a simple yet flavorful dish that celebrates the connection between the Emberá people and nature, offering a unique taste of their rich culinary tradition. 

Nasi Campur Bali

A Traditional Balinese Mixed Rice Dish

Nasi Campur Bali is a vibrant and flavorful dish that reflects the rich culinary heritage of the Balinese people. Each ingredient contributes to the story of the land, where rice, spices, and fresh produce come together in perfect harmony. In Balinese cuisine, rice is not just a staple; it is central to life itself, connecting the people to the land, the spirits, and their ancestors. This dish, with its blend of grilled meats, vegetables, tempeh, and sambal, celebrates the balance between the elements that nourish both the body and the soul.

Ingredients

  • 2 cups of cooked rice
  • 1 stalk of lemongrass (bruised)
  • 1 teaspoon turmeric powder
  • 2 kaffir lime leaves
  • Grilled meats (such as chicken or fish)
  • Sambal (chili sauce)
  • Fried tempeh
  • Assorted vegetables (steamed or stir-fried)
  • Lime wedges

Preparation

  1. Flavor the rice: Mix the cooked rice with turmeric powder, bruised lemongrass, and kaffir lime leaves. Stir gently to infuse the rice with aromatic flavors.
  2. Prepare the sides: Grill your choice of meats (such as chicken or fish) and set aside. Fry the tempeh until golden and crisp. Steam or stir-fry a selection of vegetables like spinach, bean sprouts, or green beans, as desired.
  3. Assemble the dish: On a plate, place a generous portion of the fragrant yellow rice. Arrange the grilled meats, fried tempeh, and vegetables around the rice.
  4. Add sambal: Serve with a spoonful of sambal on the side for a burst of heat and flavor.
  5. Garnish: Finish with a squeeze of lime to brighten the dish.Bododji is a simple yet flavorful dish that celebrates the connection between the Emberá people and nature, offering a unique taste of their rich culinary tradition. 

Nasi Campur Bali is more than just a meal—it’s a reflection of the land’s abundance, a celebration of Balinese flavors, and a reminder of the connection between food and the natural world.